Mexican Chicken Casserole
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 -4 boneless skinless chicken breasts (about 2 cups cubed) or 3 -4 chicken thighs (about 2 cups cubed)
- 2 garlic cloves, diced
- 1 medium yellow onion, chopped
- 1⁄4 cup green bell pepper, chopped
- 1 -2 hot chili pepper, diced (poblano, serrano, jalepeno)
- 1 (15 ounce) can green enchilada sauce
- 1 (15 ounce) can diced tomatoes with green chilies (undrained)
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 8 corn tortillas, cut in half
- 2 cups sharp cheddar cheese or 2 cups colby-monterey jack cheese, shredded
-
Optional
- 0.5 (15 ounce) can black beans
directions
- Cut up chicken into two-inch cubes or so.
- In a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes).
- Add garlic, onions, and peppers and saute 2-3 more minutes.
- Add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans.
- Cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. Sauce will be pretty thin.
- Spray an 8x8 baking pan with oil and line pan with corn tortillas.
- Top with 1/3 sauce and cheese.
- Top with a second layer of tortillas, 1/3 sauce, and cheese.
- Repeat ending in a layer of sauce and cheese.
- Place in oven and heat until bubbly (about 15 minutes). Let stand for 5 minutes. Slice into portions and serve hot.
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RECIPE SUBMITTED BY
I work fulltime, am married, and have two teen-age sons. With our busy schedules, we really like no-fuss, fast, eating with ingredients on-hand. I'm also into healthy eating and cutting calories whereever possible. I've lived in several states, including Alaska, and enjoy many Alaskan favorites such as salmon, halibut, and King crab. We also enjoy Mexican and southwestern cuisine. My husband's German and his mother and sister are wonderful cooks. As soon as I have time, I'll post some of their fabulous recipes.